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Saturday, March 26, 2011

Mavina Midi Uppinakayi(Pickle)

Ingredients:
500 Tender Wild Mangoes / Ele Kaadu Mavina Midi
16 cups of coarse Salt
12 cups Red Chillies (Preferred: Harekala Menasu)
4 cups Mustard seeds (Preferred: Small one)
5 - 6 one inch sized dried Turmeric

Recipe:

Clean and wipe the raw mangoes using a clean cotton cloth. Separate the mangoes from its stem as shown in the picture below.

Put around 50 cleaned raw mangoes in a porcelain jar(Bharani) or glass jar or plastic jar and add around 1.5 cups of salt. Similarly repeat this step for remaining mangoes.

Place 2-3 heavy stones(cleanly washed and dried) on top of the raw mangoes inside the jar and cover the lid properly.

Keep it for about 8-10 days. Once in a day mix them well and cover the lid properly. Remove the mangoes from salt water and keep them aside for about 6-7 hrs.

Wash the red chillies and sun dry it for about 4-5 days.

Wash the mustard seeds and sun dry it for about 4-5 days.

Filter the salt water collected in the jar, bring it to boil and keep it aside until it comes to room temperature.

Put red chillies, mustard seeds, turmeric in a grinder, add sufficient amount of salted water and grind them to smooth paste as shown in the picture below. (The mentioned ingredients in the recipe will make around 15 cups of ground masala)

Transfer this ground masala to a vessel, add the mangoes and mix them well. Transfer this pickle to another clean porcelain/glass/plastic airtight jar. Add little amount of ground masala on top of it. Add little amount of salt, place one clean cotton cloth and cover the lid tightly. Cover the lid with another cotton cloth and tie it with a thread. Put this in a plastic cover and place it in dry place. This can be used after 1-2 months. It goes well with rice, dosas, etc.

Saturday, March 19, 2011

Cabbage Muthia

Ingredients:
1 cup Wheat flour / Godhi Hudi
1/4 cup Semolina/ Bombay Rava / Fine Sooji / Sanna Sajjige
3 cups finely chopped Cabbage
4 - 5 Green Chillies (2 -3 for Batter , 2 for Seasoning)
5 - 6 tsp Oil (3 tsp for Batter, 1/2tsp for applying to the sides of cooker container, 2 for Seasoning)
1 tsp Lemon Juice
1 tsp Sugar
Big Pinch of Turmeric powder
Salt to taste
2 - 3 tsp dried Fenugreek leaves / Kasuri methi
5 - 6 strands of Coriander leaves
1 tsp Mustard seeds
1 tsp Sesame seeds
1/4 tsp Cumin seeds
7 - 8 Curry leaves
2 broken Red Chillies

Recipe:
Chop the cabbage and 2-3 green chillies into small pieces as shown in the picture below.

Put wheat flour, semolina, 3 tsp oil, salt, lemon juice, sugar, turmeric powder, dried fenugreek leaves, chopped cabbage, green chillies in a vessel and mix them well by adding sufficient amount of water as shown in the picture below.

Put 1/2 tsp oil in a pressure cooker container and spread it properly. Put the prepared muthia batter in the container as shown in the picture below.

Cover one plate, steam cook for about 10 mins in high flame and another 35-40 mins in medium/low flame. (For pressure cooker: Don't put the weight, place one steel glass over the weight stand). Switch off the flame and allow it to cool for about 15 mins.

Take the muthia from pressure cooker container as shown in the picture below.

Cut the muthia into 1/2 inch thick and 1 inch long sized pieces as shown in the picture below.

Cut the green chillies into two halves. Chop the coriander leaves into small pieces.
Put mustard seeds, cumin seeds, sesame seeds, broken red chillies, oil in a pan/tava and heat. Once it starts spluttering, add curry leaves, green chillies and fry them for about 30 seconds.

Spread the seasoning evenly over the pan and place the muthia pieces as shown in the picture below.

Roast all the sides of muthia in medium/low flame for about 15 mins. Add chopped coriander leaves.

Mix them well and again roast all the sides of muthia for about 10-15 mins in medium/low flame. Transfer this to serving bowl and serve hot along with mint chutney. I tried this recipe from Manjula's Kitchen. Thanks Manjula for the recipe.

Saturday, March 12, 2011

Alasande Kalu Vade / Black Eyed Beans Vada

Ingredients:
1.5 cups of Black Eyed Beans / Alasande Kalu
8-10 Green Chillies
1/2 inch sized Ginger
12-15 Curry leaves
1 medium sized Onion
12-15 Coriander leaves
1/4 cup Rice flour
Salt to taste
Oil

Recipe:
Soak black eyed beans in water for about 6-8 hrs. Wash them in water for about 2-3 times and keep them aside.

Grind green chillies, ginger, curry leaves, little amount of soaked black eyed beans into smooth paste without adding water. Grind remaining soaked black eyed beans coarsely without adding water.

Chop onion and coriander leaves into small pieces as shown in the picture below.

Add chopped ingredients to the vada batter and mix well. Add salt, rice flour and mix them well.

Make lemon sized balls from the mixture and pat them on plastic sheet as shown in the picture below.


Keep oil in a thick bottomed vessel and heat. Put patted vada in oil and deep fry until it turns golden in color.

Serve hot along with coconut chutney or tomato ketchup. The above mentioned ingredients will serve around 20 Vadas. I tried this recipe from Sushma's Blog. Thanks Sushma for the recipe.

Saturday, March 5, 2011

Carrot Chutney

Ingredients:
1 cup grated Carrot
1/2 medium sized Onion
1 large Tomato
1/4 cup grated Coconut
1 Garlic clove
1/4 inch sized Ginger
2 - 3 Red Chillies
1.5 tsp Bengal gram seeds
Salt to taste
4 - 5 Curry leaves
1/2 tsp Mustard seeds
Pinch of Asafetida powder
2-3 tsp Oil

Recipe:
Grate the carrot as shown in the picture below. Chop the onion, tomato, ginger, garlic into small pieces as shown in the picture below.

Put 1 tsp oil in a pan and heat. Add chopped ginger, garlic and fry them for about 1-2 mins. Add chopped onion and fry them for about 3-4 mins in medium flame. Add chopped tomatoes, carrot, salt and fry them for about 1 min. Cover the lid and cook them for about 8-10 mins in medium flame.
Dry roast the bengal gram seeds, red chillies in medium flame until they give nice aroma. Add grated coconut and fry them together for about 3-4 mins in medium flame as shown in the picture below.

Put this cooked mixture, dry roasted coconut in a mixer and grind them to smooth paste by adding sufficient amount of water. Put mustard seeds, 1 tsp oil in a pan. Once it starts spluttering, add asafetida powder, curry leaves and keep it for few seconds and then add it to Chutney. Mix well before serving. It goes well with Dosa/Rotti/Chapathi. I tried this recipe from Sangeetha-Girish Blogspot. Thanks Sangeetha for the recipe.